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Welcome to the website for the Susquehanna Valley Growers' Market!

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Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, April 27, 2017

News from the SVGM

Our outdoor market season begins
Friday, May 5!


Hi everyone!~~~

I often write about the crazy unpredictability of our Central PA weather, but somehow, someway, each and every year, we break into a day like yesterday, where the weather gods deliver the penultimate, utterly breathtaking, Spring day.

The afternoon broke into a sunny and vibrant energy that brought everyone outside by the end of the day: it's almost like we don't quite know what to do with these days, they can be so beautiful~~~yardwork? errands? running and biking? ~~~definitely lots of mowing! How to best take advantage of the couple of gorgeous spring hours at the end of our day: hours that we know are beautifully fleeting in their seasonality.......

And then, I opened an email from Bill Callahan, our own Cow-a-Hen guy~~ an evening email that made me go outside one more time and breathe in another long moment of the spring in my garden:  he had been sitting (and I quote) "on the tailgate of my truck, surrounded by lush green grass, apple blossoms, and lilacs,..."  I, too, have sweet-smelling apple blossoms that are lightly dropping their petals onto my walkway and around my roses; I, too, have thick grass, fervently growing and in need of mowing, but it is astoundingly, lushly, green; I, too, have old lilacs that are beginning to burst with fragrant blooms~~ and my tulips are incredible this year for some unknown reason. Thank you, Bill, for the inspiration last evening, and the reminder to stop and enjoy it all......

Also from his email: "I am convinced that grilling season has truly arrived....For my plate tonight, it's grilled, all pork hot dogs and fresh salad." Yes, many of us may grill year-round now, but there is truly nothing like grilling outside when Spring has hit its stride. And Bill will have freshly cut beef and ground beef this week, as well as frozen hot Italian grillers.

Beaver Run Farms also has a great selection of grilling cuts of pork and chicken, including sausages and kielbasa, and Stone Meadow Farm has a variety of cuts of beef, too.

Grass Roots Farm will make their last market appearance tomorrow until the next indoor season: Monique will have radishes, lettuce and spinach, chard and kale, as well as garlic salt, pickled garlic scapes and blackcurrant jelly. Yum! There's nothing like the first greens and radishes of spring. And she's already planting for the next "winter" market season, including some very cool roots like burdock, along with her parsnips, beets, etc.  Be sure to stop by to wish Monique well; she'll be having her baby soon, too! And be sure to thank her: she has added an incredibly bright presence to this indoor market, as well as a thoughtful and healthily delicious selection of winter produce.

Again, the list for the 2017 SVGM season, which begins next Friday, May 6~~~
Our 2017 SVGM Vendors:
Weaver's Hydroponics: 
Asparagus, raspberries, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, produce, plants
Quaff Meadows:
Eggs, produce, lamb
Garden Secrets:  PA Preferred
All natural ketchups and barbecue sauces, mustards, seasonal pesto
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards: Beginning in summer
Seasonal fruits
Broadway Acres Farm:
Seasonal produce
Country Lane Pastries:
Traditional Amish baked goods
Fasta & Ravioli Co.: Every other week through August
Fresh pastas
Giselle's Breads:
Breads, biscottis
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Little Red Hen:
Microgreens, produce
Gib's Farm: New vendor
Cut flowers, produce
Livin Dreams Farm: New Vendor
Mushrooms, mushroom growing kits

See you tomorrow inside Brook Park Pet Supply~~~next week we move outside!

Thursday, April 20, 2017

News from the SVGM

Our outdoor market season begins
Friday, May 5!


Hi everyone!~~~

It's smelling awfully good outside after last night's rain here; though it's cloudy and a bit cool and misty, this past week has furthered Spring's beginnings beautifully with blooming bulbs and thick growing grass and the leafing out of trees and shrubs. I even had a robin chirp at me and my mug of coffee early this morning~~ he was sitting in my still-leafless sweet bay magnolia tree with a bunch of dried grass in his beak. He then flew into the neighboring viburnum, I assume to deliver his gathered nest material. I love moments like that......

And with just a couple of weeks until our outdoor market opening, we have our list of vendors for the 2017 SVGM season. We are excited how this market has taken hold and continues to grow, and we hope you are, too! Most of last year's vendors will be with us again, as well as some new ones. There are some specifics to some of our vendors' attendance schedules, and I've notated that next to their names in the following list. We welcome back Fasta & Ravioli Co.~~they've had a long road back from a major fire last year, and we're so glad to have them with the SVGM again. They will be attending every other week through the month of August. And Wild for Salmon will again be here the first Friday of each month: the beginning of the season, until they run out of salmon, and then returning late August with the new season's catch. Everyone is looking forward to the earlier start of market, anxious to inaugurate this upcoming season, as I remind you all that this year's outdoor season opens Friday, May 5.

Our 2017 SVGM Vendors:
Weaver's Hydroponics: 
Asparagus, raspberries, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, produce, plants
Quaff Meadows:
Eggs, produce, lamb
Garden Secrets:  PA Preferred
All natural ketchups and barbecue sauces, mustards, seasonal pesto
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards: Beginning in summer
Seasonal fruits
Broadway Acres Farm:
Seasonal produce
Country Lane Pastries:
Traditional Amish baked goods
Fasta & Ravioli Co.: Every other week through August
Fresh pastas
Giselle's Breads:
Breads, biscottis
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Little Red Hen:
Microgreens, produce
Gib's Farm: New vendor
Cut flowers, produce
Livin Dreams Farm: New Vendor
Mushrooms, mushroom growing kits

This week, look for our regular vendors inside: Beaver Run Farm, Cow-a-Hen Farm, Stone Meadow Farm, and Grass Roots Farm. Monique has spinach, mixed greens, lettuce heads, radishes, chard and kale, and may even have some fresh eggs on hand. She still has pickled garlic scapes and jars of her delicious black currant jams and jellies, too.

We look forward to seeing you!




Thursday, April 13, 2017

News from the SVGM

These are the mornings and days that remind us just why we so anxiously wait for spring: chilly beginnings, days warming into the sixties with brilliant sun or nourishing rain, the occasional spike of summer heat, and longer and longer evenings in which to enjoy it after work! And whether you check on your garden's growth or prop your feet up with a glass of wine at day's end, enjoy all that spring brings with its incredibly recharging energy.

I want to give a hearty shout-out to the regular vendors who have been a part of this year's indoor market season; they have made their products available through the darkest and coldest months of the year, with welcome smiles and  bits of conversation for everyone who stopped by, as well as continuing encouragement that, yes, there will be abundant produce once again! Bill and Steve and Brian and Monique have been committed to making this phase of the Growers' Market work for all of us~~~ make sure you thank them for their dedication next time you see them. And thank you to all of our customers who have diligently supported this "winter" market. Without you, they'd have no reason to be here!

Monique (Grass Roots Farm) will have spinach and mixed lettuces and garlic scapes~~~ yay!~~~ tomorrow. Look below to the Seasonal Recipe section to find some suggestions on how to use these delicate beauties. It is a holiday week and weekend for many of us, too, so be sure to stop by for the freshest of meats and poultry and leafy sweet produce to fill out your family's holiday meals.

We look forward to seeing you tomorrow~~ and many blessings for a beautiful holiday weekend!


Seasonal Recipe
Garlic Scape Pesto
Adapted from http://www.seriouseats.com, Recipe by Caroline Cope

Garlic scapes can be somewhat of a spring obsession for those who have learned what to do with them, and as beautiful as these spiraling shoots are on the vendor table, knowing how to cook with them is key. And remarkably simple, as the scapes can be substituted in many ways in your favorite recipes. Indeed, there are many more suggestions for scapes than actual recipes, such as substituting them for the garlic in hummus, sautéing them as an addition to pasta and frittatas, even stirring them after roasting them into mashed potatoes..... But one of the most lauded ways of using them is to make pesto, and so each spring I find another garlic scape pesto recipe to try. And pesto freezes beautifully: it is one of the easiest ways to perk up your culinary life in the middle of winter!  Following the recipe is a short paragraph from seriouseats.com on the best way to grill them, which sounds equally delicious to me~~~ have fun!

Ingredients:
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese

*Or use half scapes and half herbs such as
basil, dill, and chervil

Directions:
In a small, dry pan over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt and pepper in a food processor and pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the olive oil is incorporated, transfer the pesto to a bowl, and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

On grilling garlic scapes:
"Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes."


Thursday, April 6, 2017

News from the SVGM

Hi everybody~~

Today's rain and coolness reminds us that we're still in the days of early spring; I forget how fickle April can be, I get so excited and hopeful when that calendar says "First Day of Spring...."

But, hey, you can still start to feel like you're eating more Spring-like from the Growers' Market. This weekend just may bring some sunny days as things warm up once again, and after those long hours of cleaning up the yard and garden, and, (dare I say it?), maybe even the first mow, what better way to rejuvenate from all that seasonal labor than to grill a local steak or burger or chop, and toss together the freshest local spring greens salad you can, all from the market, and all from those farmers you've come to know and love! In fact, Bill Callahan will have freshly cut pork and freshly dressed chicken tomorrow: see?~ perfect timing for the weekend's grillings.

Yep, Spring is actually here~~~ and you never know what you'll find during these last weeks of the indoor SVGM as the growing season keeps growing~~~ including surprise visits from our other vendors and produce that they may have been able to harvest earlier than expected. So start making the SVGM your regular Friday stop again, and help us celebrate the approach of another beautiful local foods growing season~~~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry: this week, freshly cut pork and freshly dressed chicken
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Spinach, mache, spring greens, garlic salt